Ginger Belgian blonde - Beer Recipe - Brewer's Friend

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Ginger Belgian blonde

141 calories 10.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.88 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Wednesday December 6th 2023
1.047
1.005
5.6%
17.6
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g Belgian - Pilsner1200 g Pilsner 37 1.6 60%
400 g Crisp Malting - Wheat Malt400 g Wheat Malt 37.26 2 20%
200 g Castle Malting - Château Arome200 g Château Arome 34.4 39.8 10%
200 g Honey200 g Honey - (late boil kettle addition) 35 2 10%
2,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 4.1 Boil 60 min 12.7 66.7%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 4.1 Boil 30 min 4.88 33.3%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 g Gypsum Water Agt Mash 0 min.
2.40 ml Lactic acid Water Agt Mash 0 min.
0.90 g Gypsum Water Agt Sparge 0 min.
2.20 ml Lactic acid Water Agt Sparge 0 min.
30 g Candied ginger Spice Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Strike 69.6 °C 65 °C 60 min
7.4 L Sparge 80 °C 75 °C 15 min
1 L Lower temp for no chill Temperature 100 °C 90 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.2 L) 17.6
Mash volume with grains (equipment estimates 22.4 L) 18.8
Grain absorption losses -1.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.5 L) 14.9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Volume into fermentor 10
Total: 17.6  
Equipment Profile Used: System Default
 
Notes

Increase the temp to 21 over one week
Lager for a month at 7C as per "brewing classic styles"

Add honey to fermenter:
https://byo.com/article/brewing-with-honey/

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  • Last Updated: 2024-06-02 05:28 UTC